Whole Roasted Chicken
This whole roasted chicken is a dinner the whole family will love made with flavorful, juicy meat and crispy, buttery skin.
Ingredients
- 4-5 lb Whole Chicken, giblets removed
- 1 ½ sticks Butter, softened
- 4 sprigs Fresh Rosemary
- 4 sprigs Fresh Thyme
- 1 tbs Garlic, minced
- 1 Lemon, quartered
- 1 Onion, quarted
- 2 stalks Celery, cut into large pieces
- 2 tbs Olive Oil
- Salt and Pepper to taste
- 1 teaspoon Paprika
- 2 tbs Poultry Seasoning (divided)
- 1 teaspoon Onion Powder
Instructions
- Preheat the oven to 400°
- First, rinse and dry the chicken very well.
- Season the inside of the chicken with salt and pepper and stuff it with the 3 sprigs of fresh rosemary and 3 sprigs of thyme first (so it doesn’t burn), then add the pieces of lemon, onion and celery.
- Next, in a small bowl, mix together the softened butter, minced garlic, salt, pepper and half the poultry seasoning. Chop the last sprig of rosemary and thyme and mix that into the butter, also.
- Lift the skin up from the breast and place most of the butter under the skin of the chicken (reserve about 4 tbs for later). It can look lumpy because the butter will melt in evenly, don’t worry too much about getting it perfectly even.
- Mix the olive oil to the butter and spread it over the surface of the chicken.
- Season the outside of the chicken with a little more salt and pepper, paprika and the rest of the poultry seasoning.
- Using butchers twine, tie together the chicken legs and place the chicken onto a roasting pan or wire rack on top of a lipped baking sheet.
- Place it into the lowest rack of the oven for about 1 hour and fifteen minutes- one hour and a half or until the chicken reaches an internal temperature of 165°. (cook for about 15 minutes per pound)
- Let the chicken rest for about 5-10 minutes before slicing.
- If you’d like to make a sauce with the pan drippings, do so now. If you need a great recipe, CLICK HERE.
- Finally, slice the chicken into pieces, serve warm and with the pan sauce (optional) and enjoy!